Skip to main content

Paal Poli/ Paal Boli


For the 3rd day of BM#72 themed under milk based sweet is Paal poli.As the name says,a small fried poori is dunked in cardamom and saffron scented condensed milk(paal).
The poori can be made with all purpose flour or semolina.As my grand mom used to make these pooris with semolina, I followed the same.But the dough needs to rest for an hour.But with the all purpose flour it can be fried right away.Off to the recipe.....



                                               
                                         
                                                                              
                                                 Paal Poli/Paal Boli

                                                                  
   Basic Information

   Preparation time 10 minutes
   Resting time 1-1.5 hours
   Cooking time 35-40 minutes
   Serves 4


  
 Ingredients


Ingredient
Quantity
Milk/Paal(whole milk preferably)
2.5 cups
Sweetened condensed milk
2 tbs(optional)
Sugar/sakkarai
5 tbs
Almonds and cashews
4-5(each)
Cardamom/ellakai
2
Saffron/kungumapoo
few strands
Semolina/Rava
3/4 cup
Salt
1/4 tsp
Oil
to fry poori
Chopped nuts and saffron
to garnish
 
  
  
 Method 

  • In a bowl take the semolina,salt and a tsp of oil.Add warm water and knead it to a soft dough.Cover it with a damp cloth and rest it for an hour.Also grind the almonds,cashews and cardamom along with the milk to a fine paste.Set it aside.
  •  Meanwhile take the milk in a pan and keep it on a stove and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and let it boil for 3-4 minutes.
  • Now add in the ground paste and let it boil for couple of minutes.Add in the saffron soaked milk and let it boil for a minute.
  • Put off the flame.Now take the dough and knead it well.If its too tight sprinkle few drops of water and knead it to a smooth dough.Divide the dough into equal parts.
  • Roll each portion into 3-4 inch circle.Heat the oil in a pan and once it becomes hot fry the flatten poori in a medium flame.Make sure not to over cook,the color should not change.
  • Remove the fried poori from the oil and drain it on a paper towel.Continue for the rest of the pooris.Now flatten the puffed poori and fold it into half and arrange it on a plate.
  • Now pour the hot milk on top of the pooris and let it soak for 30 minutes.Garnish it with chopped nuts and saffron.
  • Serve it after 30-45 minutes.




  • The amount of sugar can be increased according to personal preference.
  • While adding the milk to the poori it will be more but after soaking it will be suffcient.
  • If the milk turned cold,then warm it up and add it to the pooris,otherwise it will take long time to get the pooris soaked.
  • Condensed milk can be added for extra rich taste.
  • The color of the milk gets intense as the saffron gets soaked very well in the milk.
  • I clicked the picture within 10 minutes of soaking.


Enjoy.....................



themed under milk based sweet is Paal poli Paal Poli/ Paal Boli


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72




Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda...
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                     ...
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                   ...
Post a Comment
Read more